Warm and Nutty Cinnamon Quinoa
Recipe

This stunning berry-studded breakfast quinoa is from Dr. John La Puma's recent release - Chef MD's Big Book of Culinary Medicine. I've written about just a handful of books this year (more to come, I promise!), but I wanted to highlight this one for a few reasons. It's a fantastic healthy-cooking (and eating) primer written by a someone who is both a doctor and chef. The book is text heavy and photo-free, but for those of you who want to dive into some of the ways food can work for you, this is a good overview. A chapter in his book opens with the following passage:

"...I have begun to think of a home kitchen in much the same way I think of a health spa - a place where people can come to be restored, feel better, experience pleasure, and become healthier. And this is how I'd like you to start thinking about your kitchen. Your kitchen is at the heart of your health.

In your home, you probably keep your medicine chest in the bathroom. I'm offering a second medicine chest, one that helps prevent diseases and symptoms and that you keep right in your kitchen cupboards, fridge, freezer, and pantry."

There's a lot going on here (in a good way). One chapter outlines the fifty foods that should be part of your pantry - those of you already cooking from a natural foods pantry have a big head start. To make the cut each contender had to demonstrate "that if eaten regularly it could prevent, and in some cases, actually treat - specific conditions and symptoms." The good news is, many of the fifty foods are flat-out delicious in their own right, and for those of you who are regular readers here, you'll find a cast of familiar characters - oats, quinoa, lentils, beans, greens, and agave nectar, avocado, and berries. Another chapter tells you which foods to eat (or avoid) based on forty common conditions.

The quinoa berry bowl is typical of what you'll find in the recipe section. Broadly speaking, the recipes are concise and approachable, with every ingredient working for you on both the flavor and nutrition fronts. You'll find recipes that are both vegetarian and non-vegetarian, and many that are easily adaptable either way. A few other recipes that caught my attention; Butternut Barley Risotto, Cinnamon Orange Dreamsicles, and Walnut Scented Dessert Pancakes. Now I know many of you will only buy cookbooks that have cover-to-cover photography, but I hope the shot at the top with give you a little glimpse of what you might be missing.

My diet is far from perfect, but I've learned over the years that if you surround yourself with delicious, healthy, real ingredients you'll discover and create amazing ways to use them. This book is full of ideas, helpful information, and ingredient-based inspiration. At the very least flip through it the next time you pop into a bookstore, and in the meantime enjoy the quinoa berry breakfast bowl you see up above.

Warm and Nutty Cinnamon Quinoa Recipe

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

This looks very earthy and wholesome. I haven't been able to develop a taste for this grain as of yet. I hope you give the butternut barley risotto a go for us, that sounds wonderful. Elizabeth David is one of my favorite cookbook writers, and I do believe not one picture is to be had. This always gives an element of mystery & imagination not seeing the food.

May 4, 2008

Aria

I've also had a hard time liking quinoa. I was thinking that maybe it is important to rinse the grains well before using them?

Heidi, this looks amaaazing, as does the book. Thanks for showcasing it.

Are there any spices that could replace the cinnamon? I would love to make this for someone I know - who is gluten intolerant, but also can't do cinnamon. Would this be too bland if I just leave it out?

I have definitely found that the key to quinoa is rinsing the grain first. Without doing so it has a natural chemical that makes it kind of bitter tasting and spreads into anything that you mix to it.

What I do (I'd love to hear about others) is pour my desired amount of quinoa in a large bowl. Then fill with a generous amount of cold water. Rub my hands together with the grains in between. When the water get cloudy tip the bowl (cover grain with hand) empty and refill 2 more times until there is little "dustiness" coming off.

The resulting cooked quinoa will have a much more neutral (but still nutty and delicious) flavor.

I wish there was a cheap way to come by quinoa where I'm presently at (west Texas). I love it so much and this particular sweet breakfast presentation sounds delicious. I'll definitely bookmark it for when I get back to the Northwest and can also get my hands on local fresh berries. Thanks, Heidi!

This looks absolutely fantastic. I don't have any quinoa in my pantry right now, but I might try it with WW couscous? Probably good? Thanks for the recipe!

May 4, 2008

Amy G.

This looks wonderful. I've cooked millet as a breakfast cereal, but never quinoa -- I'm eager to try this. A source for quinoa in a remote area might be www.bulkfoods.com. I've bought several things there, including vanilla beans and yeast.

May 4, 2008

Mara

Mmm, yummy looking. I did notice one thing - your quinoa is much darker than what I've been able to find in stores. I thought at first that maybe it was cinnamon dying the whole thing darker, but it looks like it's the actual grain. Are there more varieties than I'm aware of?

May 4, 2008

Amy G.

Also... I've heard you definitely need to rinse quinoa before using. Toasting is also apparently good. I don't know this to be the case with quinoa, but I love toasting millet before using it. I just put it in saucepan over medium heat and stir, for about five minutes, until the millet starts to pop. I learned how to do this in the wonderful book, "The Healthy Slow Cooker," if anyone is interested. Though you all probably know this -- I'm a novice cook, and appreciated the instruction. :o)

May 4, 2008

the p & a delicious chronicles

curios, i just made quinoa today. mine had some penut dressing, over grilled veggies.
i am anxious to try it cinammony!!

May 4, 2008

Pam

Emily, can she do nutmeg? I've made some cinnamon-free dishes before and found that freshly grated nutmeg is a decent alternative (even better with some good vanilla).

I make basically the same recipe as this with honey and untoasted nuts, but it just doesn't look anywhere near as stylish as this does made with red quinoa!

I must go and check out John La Puma's website. I love the "kitchen as health spa" philosophy but I have to admit that I am sceptical until proven otherwise when it comes to these MDs who get into nutrition (some of them are fabulous while others talk utter rubbish). The recipes in the book sound delicious though.

Normally, I love your recipes. This one not so much. Proteins and carbs don't go well together in the stomach, because we use different enzymes to digest them. All that quinoa, sugar, and nuts would knock me on my butt.

May 5, 2008

Michelle

For all of those Quinoa Skeptics who posted, yes, you should rinse the quinoa to remove the saponin, the natural, bitter component of the seed, and toasting it before cooking makes a huge difference in the final taste and texture (as it does for all grains and seeds!) This is the method I use:

1. Rinse the quinoa: pour the grains into a fine-meshed strainer set over a large clear
or white bowl and run water over it.

2. Swish the grains around with your hand. Raise the strainer. If the water is clear and
there are no bubbles, no more rinsing is needed. If the water is cloudy or sudsy, first
check the grains closely and remove any twigs or other foreign matter.

3. Return the strainer to the bowl and fill it with clean water.

4. Rub the grains gently against the strainer.

5. Lift the strainer and empty the bowl.

6. Fill with fresh water and repeat until the water remains clear and there are no bubbles
on the surface. (Red and black quinoa may bleed color, not to be mistaken with dirt
or other impurities.) Allow quinoa to dry in strainer.

7. Toast rinsed and dried quinoa in a small saucepan (whatever you would use to cook rice) on medium-low heat, stirring constantly with a wooden spoon until a nutty aroma leaves the pan. Have the pot of simmering water or stock (1 ¾ c) on another burner.

8. Once the grain smells toasty (about 2 min or so), carefully pour the hot water slowly into the pan with the quinoa (do this slowly or it will boil over). Add a good pinch of salt. Reduce to a simmer over low heat, and cook for approximately 15-17 minutes, until water is absorbed. Fluff with a fork and salt/season as desired.

I love quinoa for breakfast... and now I must find red quinoa. That photo is mouthwateringly beautiful. Do you like to toast quinoa prior to boiling? Sometimes I do, sometimes I don't. Cheers.

May 5, 2008

Mary

Lael - I know Trader Joe's has inexpensive, organic quinoa (though not the red kind).
Heidi - This is my first time commenting, but I have been reading your blog for a while and absolutely LOVE it. I have made so many of your recipes already and, seriously, every single meal has been amazing. I'll definitely give this one a try. I live in Oakland - are you already getting berries at the markets across the bay?!

Nice! This looks like a fantastic alternative to the steel cut oats we usually have. (faster too!)

May 5, 2008

maria

We don't have Trader Joe's in Texas -- it's the home of Whole Foods -- but for Lael, any Whole Foods, Sun Harvest {now owned by WF}, Central Market, or H.E.B. stocks quinoa... depending on where you are, that's probably Austin or Dallas, unless Abilene or Lubbock have H.E.B. If you're really out west, online's probably best.

This looks great. The weather here's been abysmal, and this looks like the perfect dish to take some of the chill off.

I haven't seen many recipes actually calling for agave nectar. I've used it as a substitute a couple of times, but it's great to see it actually called for.

May 5, 2008

Kimberly

This looks incredible! I'm a total quinoa-holic but have been looking for different ways to prepare it, instead of constantly using it in salads or as a side. How nice to have a non-savory option! Can't wait to give it a try!

May 5, 2008

Emily

looks amazing and I have some red quinoa, too! thanks for the simple recipe that would make a complete meal (since quinoa is a "complete grain" packed w/ protein). love that most of your recipes are vegan or easily substituted to make it vegan.

Oh does that look so yummy. Although for some reason, it doesn't seem so appealing as it's a hot day here in NYC. I'd probably just munch on a big bowl of berries... maybe sprinkled with pecans or almonds. Yummy!

I definitely want to check out this cookbook, though. Thanks so much for bringing it to my attention Heidi. :)

Wow this looks so delicious ... especially the fresh blackberries! I definitely need to get my hands on a copy of this cookbook. Thanks for the recipe!

May 5, 2008

Tutu

Yes, this looks amazing. I too haven't liked the flavor of quinoa but will try this.
I also wanted to tell you I tried the Strawberry Panzanella. I loved the look of the picture and have always liked adding fruit and whole grain bread to my bread pudding but wasn't sure that my family would like its crunchiness. It was a hit! I will make this again and again!

And definitely try this beauty too!

May 5, 2008

subu

For those who are trying to develop a taste for quinoa (kin-waaaaah), check out the quinoa cakes at the Whole Foods deli counter. so good and so good for you. Please somebody post their results AFTER making these lovely recipes. I wanted to comment on the beautiful success I had with Heidi's elegant Nibby Buckwheat Butter Cookies, but sadly the postings seem to be closed. My search for chocolate nibs took me to Surfas kitchen supply in Culver City... and that alone was a fabulous experience. Add these delish cookies to a little adventure like that and you've got yourself a beautiful day.

May 5, 2008

courtney

Huh, for some reason it never occured to me to use quinoa in a sweet application. I must thank you for turning me onto quinoa. I have decided that barley is my next grain to try (for some reason I have bad risotto karma so I'm hoping your barley "risotto" will take care of that)

Thanks for this post! I didn´t know about the trick of washing quinoa first. I didn´t like quinoa, and I suspect that this was the reason. I can find some red quinoa nearby, so I´ll try it for sure
Thanks again!

Perfect! My husband does not enjoy oatmeal, but I love hot cereals. One mom also suggested to me to serve left over quinoa in a similar way. She would reheat it with cinnamon, and serve it with maple syrup, butter, and dried fruit.

May 5, 2008

Julie

Yum! This looks great. Has anyone tried this using coconut milk instead of cow's milk? I'm thinking this would be great for camping, but would need to have canned milk in that case.

Thanks Heidi! I do miss the pictures but your picture of Dr. LaPuma's cinnamon quinoa recipe got my attention. After reading your blog, I immediately went out and purchased his book. Someone ought to tell him that he needs some pictures to entice people to buy it. Anyway, thanks for the skinny on Chef MD's book.

May 5, 2008

almost_veggie

@Julie:
The coconut milk would likely have a significantly higher fat content than any other milk. For camping, I would try one of the shelf-stable, single-serving packs of soy milk, rice milk, or almond milk.

It's great to finally see quinoa get the red carpet treatment. Here in Peru, where we just call it quinua, it has only recently entered top restaurants. Before, it was considered peasant food. My mother used to make it at home when I was a kid, and I had a red-haired friend who used to pull these hilarious faces whenever he stayed for dinner and quinua was served... Though, I have to say, now it's being prepared better. Milk is a great companion to it, and I frequently make semolina-quinua gnocchi. And yes, it has to be rinsed 4 to 5 times, It makes all the difference. This recipe looks fantastic; I will definitely give it a try - VERY soon!
All the best and thanks for a great blog.

May 5, 2008

Stephanie T

Lovely recipe - and I can say that after just having sat down with a bowl of it! Perfect thing for a cool, down-under autumn day (NZ).

I used what I had on had - regular quinoa, regular honey, frozen mixed berries, walnuts (a large handful).

I washed the quinoa. This is the first time I've ever used it and when I opened the packet I thought maybe it was mouldy - all that blueish dust - but it smelled fine, and was from a trustworthy supplier, so after three rinses I ploughed on.

Because my berries were still frozen I reheated the mix to have it warm. It was also fine cool and I'd go for that in warm weather.

And now that I've eaten it - quinoa: what's not to like??

Thanks to Heidi for the book review (many of my favourite cookbooks have no pics) and for passing on the recipe. Thanks those above for comments on toasting the quinoa - I'll try that next time... after rinsing first it I guess...?

May 5, 2008

janex

I sampled the quinoa cakes at whole foods and found them to be flavorless and quite unappealing - not a good ode to nutty, lovely, delicious quinoa...if you want to sing the praises of this wonderful grain you should make the quinoa muffins from Deborah Madison's cookbook....the big vegetarian one that won many awards...fabulous....forgot the title and too lazy to get up...will definately try this cereal...

May 5, 2008

May

This does look very good - probably because it's so similar to the delicious quinoa porridge I've been having for breakfast lately.

I soak 1/4 c quinoa overnight in about 1/2 rice milk (or combination of milk and water) with an insy bit of salt chucked in (why? simply because I always cooked oat porridge with salt so I've continued the habit). I've found this cuts down on the cooking time and improves the flavour. Once the quinoa is half cooked I throw in some chopped dates and craisins, a pinch of cinnamon and a bit of raw sugar, before serving the porridge with a few chopped up pistachios. One very satisfying breakfast!!

Hi Heidi
I have just finished devouring a bowl of this - wow!
I adore quinoa and eat it frequently but always as a savoury dish so I was excited to see a recipe which sweetens it instead. I eat porridge every morning and I thought this would make an interesting alternative. I was not disappointed - this is delicious! I used blueberries instead of blackberries and almonds instead of pecans (compromising with what was in my cupboard...) and the results were spectacular.
Thank you so much for bringing this to our attention.

Quinoa is still a fairly new grain to us, so I was excited to give this recipe a try! I had everything except the berries - none to be had! (I only had grapes and a mango... with cinnamon? eww...) So, I turned this recipe into a dessert by mixing in some sugar (to replace the berries' sweetness) and some allspice, and sprinkling with fresh nutmeg. I think the berries would have been much nicer, but the result of my experiment (which I'm eating now) was still excellent!

Isn't it sad to say that I've never had quinoa? I've been dying to try it but since we're moving in a few weeks I'm trying not to buy a bunch of food that we'll have to throw out. And this sounds like a cool cookbook...delicious looking recipe!

This is very similar to a breakfast I make often since it's so healthy and gluten-free but I never thought to cook the quinoa in a combination of milk and water instead of just water. I'm excited to try it!

Wow, those ingredients look like they were made to go together. I love the addition of blackberries.

May 6, 2008

heather

The picture looked so good I had to make a big batch last night to eat cold for breakfast at my desk! I'm sure it's great warm, but it is amazing chilled overnight and eaten cold. (Well, nearly room-temperature by the time I got to work.)

I chopped up some prunes and added them to the pot when I took it off the heat, because I like my breakfasts to be sweet and I wasn't sure about the agave nectar. Delicious. The prunes and blackberries go great together. And I did buy agave nectar, inspired by this recipe - I've always scoffed at it, but it is really good.

For those of you afraid of the bitter taste of quinoa, Bob's Red Mill brand comes thoroughly rinsed and I don't get a bitter flavor from it at all. I can find Bob's Red Mill grains at Whole Foods and on an endcap in my regular supermarket.

i should try a sweet variety such as this one. thanks for the great recipe!

May 6, 2008

John La Puma, M.D.

Hi, Heidi...thanks so much for the fabulous photo of this terrific breakfast, and shout-out: you make my food look great!

Yes, saponins are bitter and astringent, and not everyone's cup of tea, or bowl of whole grain; I didn't rinse in this recipe because they also appear to have cholesterol lowering properties, as does quinoa itself, and I like the play of bitter and sweet.

But a quick rinse or toast (also removes saponins) will help people try the dish, so I'm all for it.
Keep up the great work, and thanks again,
Warmly
JL
n.b. Free sign-up for more of my recipes, and shopping lists, often with photos and video (from Lifetime TV), emailed weekly at www.ChefMD.com

Thanks for the great recipe John. I look forward to trying many more of them. I hope you have much success with your book, it is much deserved.

May 6, 2008

charlotte s

i love quinoa, but have experimented with savory variations only (many from your site!)... cant wait to give this a try! thank you!

May 6, 2008

Julia

You don't have to rinse the quinoa before cooking it. I've been cooking quinoa for about two years now and have never rinsed it. I've never heard of anyone else rinsing it either. Also, it's good if you cook it with two cups veggie broth and a pinch or two of cumin. Try it! you'll like it and it's much better for you than white rice or pasta!

isn't it healthier if we soak the quinoa over night and not boil it??
of course you have to rinse it! quinoa is a cereal that comes into contact with a lot of germs from the field, guys who crop it, distributors etc..it's not hygienic at all not to rinse it! either in a drain, under flowing water, either in 10 waters, as they say

Julie - in addition to the single-serving rice and soy milk, you can also use canned evaporated milk. It comes in non-fat variety and is pretty thick/creamy for non-fat. It's also great in coffee..a good friend on a camping trip!

May 6, 2008

melissa

I just made this recipe- it was delicious! I love quinoa but have never had it for breakfast. I didn't have blackberries on hand so I used some thawed frozen blueberries and raspberries. This has all my favorite things. Yummy yummy yum yum!!

May 6, 2008

Diane

There is a great summer recipe for a quinoa cucumber tabbouleh on www.inyourkitchen.com by Chef Ben at Parallel 33 San Diego

Thanks for all the great comments. Look and try the different colors of quinoa, I love this red one because of the unexpected color it lends to a plate, but the white/ivory quinoa is beautiful (and in my opinion, delicious) as well. I should also encourage you to seek out quinoa flour. I use it in the corn flour/quinoa crepe batter in Super Natural Cooking - and the grassy quinoa plays off the corn flavor beautifully - one of my favorite recipes in the book.

I can't wait to try this for my daughter. She is a little fussy about breakfast but this should be right up her alley! Thanks so much!

May 6, 2008

Christi

Oooooooo, this is JUST what I can do with all the fresh raspberries that I've got growing in my yard, yummy! I'm thinking maybe some almonds, since I need to eat more of those....yum, yum, yum!! Thanks for a wonderful and timely recipe, Heidi

What an absolutely glorious recipe. At the moment for me every road seems to be leading to quinoa. Every blog I read features quinoa. Clients are asking me about it and every recipe I'm attracted to has quinoa. I shall be trying this out soon.

May 7, 2008

Mary

I just made the quinoa/corn flour crepes last night and they were delicious (of course - everything I've made from this site and the cookbook have been delicious!). Highly recommended recipe - the addition of the cheese and potatoes really pulled the dish together, and I found that I didn't even need much cheese, as gruyere is pretty strong, and went quite nicely with the quinoa/corn flour mixture. And with the chile de arbol sauce ... amazing!

May 7, 2008

Della

Heidi: Can you describe the recipe a little deeper?. Is it creamy like eating oatmeal, or is it dry and fluffy like when you cook a savory quinoa recipe?

Hmm. Tough question. I'd say neither, or somewhere in between. But I'll add that the texture is affected by how much milk is absorbed and the temperature at which you eat it. If you leave this quinoa in the refrigerator overnight the whole bowl will firm up, when reheated it will loosen up again. You can add an extra splash of milk here and there to control the consistency until it is just the way you like it.

May 7, 2008

Susan Billie Taylor

I have to have this cookbook for my cookbook collection. I just put it on my wish list. Great review and the recipe looks delicious.

Currently in my line of work I am cooking for some folks who need high protein, delicious, but easily digestible breakfasts foods...this recipe was perfect for such a set of needs. I subbed the low fat milk for almond milk and that worked oh so nicely...

I love your blog, Heidi! I've been reading for a little while, but this is my first comment. I just love quinoa porridge for breakfast. I definitely like to soak it overnight to help with digestibility. It also seems to make it "creamier." For additional creaminess, a splash of coconut milk is really delightful. I also second the vote for quinoa flour. I have a gluten-free cake recipe made from quinoa flour (it's on my blog now), and it's very yummy.

You did a fabulous job on your quinoa. My family loves the red quinoa more than the white. It has a wonderful flavor and doesn't have the grassy taste that you can sometimes get with the cream colored quinoa.

Sheltie Girl @ Gluten a Go Go

May 8, 2008

Julian Greene

Thanks for this! This is a great addition to my morning grains. I usually go back and forth between oats and brown rice. I love savory quinoa recipes, and have never tried it sweet. I'm looking forward to it!

May 8, 2008

Kristina

Oh my gosh! I am eating this literally as I type - I just made it - and it is HEAVENLY. Here are the changes I made:

* I didn't have any 1% milk because I only drink skim, so I used skim milk and added a tablespoon of butter to make up for the fat content and different texture.

* I didn't have red quinoa, so I used the normal, "buff" kind.

* I also didn't have agave nectar, so I used honey.

Those are all pretty minor changes - it still tastes incredible!

May 9, 2008

angela wang

I have had a box of Trader Joe's buff-colored quinoa sitting in my pantry for months and finally got to use it for this recipe! The texture was somewhat between couscous and oatmeal. I put in toasted walnut pieces, blackberries and sumac honey. We have not had quinoa before and everyone loved this, including my meat-loving, oatmeal-hating youngest daughter.

thank you Heidi, not just for this recipe, but for such a fun, upbeat, positive and creative column!

May 10, 2008

shaqi

i am a food tech now i am working dubai dairy and i like your recipe and your prepration mathod thanks baye

May 11, 2008

Rachel

This was delicious. I used toasted almonds instead of pecans & strawberries instead of blackberries, and raw honey instead of agave, but it was delicious! I bought all the proper ingredients to make it again this week, but if it is half as good as my manyreplacements version, I am going to be so excited.

Oh, also, I toasted some amaranth along with the almond slivers, which adds a delicious crunch and a complete protein health benefit, too!

May 11, 2008

asim

.....................................................................

May 12, 2008

Donna

I'm not sure why I never thought of quinoa for breakfast but I loved this recipe! I tweaked it a bit - added some stevia to the liquid and a little salt and used fresh strawberries because that's all I had on hand. It was very tasty and filling and something new for breakfast!

May 12, 2008

GT

Lael -- If you are anywhere near Abilene, they do have an HEB and it does carry quinoa, in a box. Although I usually wait until I am in Dallas to buy some so that we can get it in bulk at Central Market ...

May 12, 2008

Rachel

Hopefully someone can help me... I am terribly allergic to buckwheat and have not tried quinoa as I had heard that it contains the same protein as buckwheat. Can someone please confirm / deny this so that I can try it! Or not, as the case may be!
Thanks